How to Make the Best Chicken Stock

Carcass from a 5-6 pound roasted chicken, or bones from 2 bone-in chicken breasts, 2 bone-in chicken thighs, and 2 chicken wings

carrots, unpeeled and cut into halves

ribs celery, cut in half

yellow onion, cut into quarters

head of garlic, unpeeled and cut in half crosswise

parsnip, unpeeled and cut into 3-inch chunks

bunch fresh Italian parsley

sprigs of fresh thyme

whole black peppercorns

bay leaves

chicken bouillon cubes

kosher salt